NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

Creamy gua­camole-in­spired dip served with home­made, freshly-fried taro chip­pies makes a mor­eish snack.

Av­o­cado dip:

2 large, ripe av­o­ca­dos

125g sour cream

2 medium limes, juice and finely grated zest 3 cloves gar­lic, peeled and crushed ½ tea­spoon chilli paste

½ cup roughly chopped co­rian­der leaves

Taro chips:

300g taro root, peeled Veg­etable oil for fry­ing

Av­o­cado dip: Place av­o­cado flesh in a food pro­ces­sor with re­main­ing dip in­gre­di­ents and mix un­til smooth. Sea­son to taste with sea salt (ex­tra lime juice and chilli can be added at this stage if you think it is nec­es­sary).

Taro crisps: Finely slice the peeled root us­ing a very sharp knife or a man­dolin. Place slices in a bowl of cold wa­ter as you go.

Drain and dry slices with pa­per tow­els be­fore deep-fry­ing in hot veg­etable oil un­til crisp. Drain on pa­per tow­els be­fore serv­ing with the dip. Serves 4-6

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